Here is my recipe for Aveyron-style farçous with Swiss chard and sausage, just as the mother of a friend from the region makes them. What is Aveyron-style farçou? Originally, farçou was a dish of ...
Cream of parsnip, mushroom, and hazelnut soup
I discovered this recipe for parsnip soup with mushrooms and hazelnuts in the book . This little book offers simple and clever recipes to help you get started with vegan cooking without sacrificing ...
Les Terrines de Sophie
Ces Terrines de Sophie étaient attendues avec impatience ! Avec la complicité de Bernard Vaxelaire, son ami, chef étoilé, Sophie a concocté 80 recettes.Originales, simples et rapides, à base de ...
Cuisiner… Trop Facile !
Pour la petite histoire, j'ai acheté à l'origine ce livre "Cuisiner... Trop Facile !" pour l'offrir à mon père qui venait de se séparer. Or lorsque j'ai ...
La Cuisine Vietnamienne et Chinoise
Voici un petit livre que j'ai acheté il y a bien longtemps, mais auquel je fais confiance pour réaliser des plats chinois ou vietnamiens authentiques. Il ne comporte pas de ...
Mustard Leaf Soup with Turmeric
Last weekend, I wandered through an Asian market near my house and bought some mustard greens and taro. These were two vegetables I hadn't tried before, but they made me want to cook with ...
Traité de Miamologie – Les Fondamentaux de la Pâtisserie
Dans ce "traité de miamologie" consacré aux fondamentaux de la pâtisserie, vous allez suivre les enseignements du professeur Chaudron. Un enseignement tout sauf ennuyeux, de par les touches d'humour ...
My Milanese-style veal osso buco
I’ve tried several osso buco recipes, but this traditional Milanese-style veal osso buco is definitely my favorite, with its mixed vegetables and slightly lemony sauce. Osso buco (which could be ...
Basque Cream Cake
I’m finally sharing my recipe for Basque cream cake, a traditional pastry that’s very popular throughout the Southwest. This traditional dessert consists of a crisp, golden shortcrust pastry shell ...
Marbled eggs on a bed of arugula, with a Parmesan crisp
Here is my recipe for tea-marbled eggs, served on a bed of arugula and topped with a crispy Parmesan tuile. I learned how to make this gourmet-style salad during a cooking class, and I’ve made it ...
- « Go to Previous Page
- Page 1
- Interim pages omitted …
- Page 8
- Page 9
- Page 10
- Page 11
- Page 12
- Interim pages omitted …
- Page 33
- Go to Next Page »
End of content
End of content













Follow us on social media